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April 9, 2014

Ukrainian Vinaigrette Salad

Stephanie Bain

Serves 2

2 potatoes
2 carrots
1 beet
1/2 red onion, diced
1/2 cup (115g) sauerkraut
1 1/2 cups (340g) cannellini beans
1 teaspoon sugar
1 teaspoon salt
1 teaspoon olive oil
1 avocado, sliced

Bring two pots of water to a boil. Place the potatoes and carrots into one pot and the beet into the other.

Once the vegetables are soft, drain and let them cool. Peel the beet if necessary. Chop all cooled vegetables into small cubes.

Mix together the onion, sauerkraut, cannellini beans, sugar, salt and olive oil.

Add the vegetables and toss. Add the avocado last.

Recipe courtesy of Stephanie Bain, VeganDeNovo blogger. 

For even more vegetarian recipes, check out VegRecipes.org.

 

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